Spicy Rigatoni Pasta
Spicy Rigatoni Pasta
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Spicy Sauce
- 3 tablespoons olive oil
- 4 garlic, cloves, thinly sliced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces canned crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup vodka, optional
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes and cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 3 min
- 3
If using, carefully add the vodka to the skillet and let it simmer for 1-2 minutes to cook off the alcohol. Then, pour in the crushed tomatoes. Stir well and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 15 min
- 4
Stir in the heavy cream and 1/2 cup of the reserved pasta water into the tomato sauce. Bring the sauce back to a gentle simmer.
⏱️ 2 min
- 5
Add the drained rigatoni pasta to the sauce. Add the 1/2 cup of grated Parmesan cheese and toss everything together until the pasta is well coated. If the sauce seems too thick, add more of the reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 5 min
- 6
Season the pasta with 1 tablespoon of kosher salt and black pepper to taste. Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni Pasta
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Spicy Sauce
- 3 tablespoons olive oil
- 4 garlic, cloves, thinly sliced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces canned crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup vodka, optional
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes and cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 3 min - 3
If using, carefully add the vodka to the skillet and let it simmer for 1-2 minutes to cook off the alcohol. Then, pour in the crushed tomatoes. Stir well and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 15 min - 4
Stir in the heavy cream and 1/2 cup of the reserved pasta water into the tomato sauce. Bring the sauce back to a gentle simmer.
⏱️ 2 min - 5
Add the drained rigatoni pasta to the sauce. Add the 1/2 cup of grated Parmesan cheese and toss everything together until the pasta is well coated. If the sauce seems too thick, add more of the reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 5 min - 6
Season the pasta with 1 tablespoon of kosher salt and black pepper to taste. Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese.
⏱️ 3 min